Zucchini and potatoes are humble ingredients that, when combined, can be transformed into something truly mouthwatering. This Zucchini and Potato Layered Bake with Mozzarella and Tomato is a stunningly delicious dish that fuses tender vegetables, melted cheese, and aromatic herbs into a wholesome, satisfying bake. Popular across many Mediterranean-inspired kitchens, this dish is perfect for brunch, lunch, or dinner—and it’s packed with veggies, flavor, and comforting texture.
This layered creation begins with lightly salted and drained zucchini, combined with pepper, parsley, and eggs for a moist vegetable pancake base. A separate savory potato mixture joins in, enhanced with onions, garlic, and flour. The two are layered with cheese and fresh tomatoes, then baked into a bubbling, golden delight. Finished with a refreshing yogurt-mayo sauce and garlic, it’s a full meal in one glorious tray.
Whether you’re cooking for guests or preparing a cozy family meal, this bake is a nourishing, satisfying treat. Let’s dive into how to make it.
Cooking Time
Prep time: 30 minutes
Cook time: 55 minutes
Total time: 1 hour 25 minutes
Servings: 6–8 portions
Ingredients
For the Zucchini Layer:
2 medium zucchini
Salt (for draining)
1 small bell pepper, chopped
1 sprig of fresh parsley, finely chopped
3 eggs
1/2 tsp garlic powder
Salt and black pepper, to taste
4 tablespoons all-purpose flour
1 tbsp olive oil (for frying)
120 g mozzarella cheese, shredded
1 medium tomato, thinly sliced
For the Potato Layer:
1 onion, finely chopped
4 eggs
3 medium potatoes, grated
Salt and black pepper, to taste
4 tablespoons all-purpose flour
4 ripe tomatoes, chopped
150 g mozzarella cheese, shredded
1 sprig parsley, chopped
1 garlic clove, minced
Olive oil for frying
For the Sauce:
2 tablespoons Greek yogurt
2 tablespoons mayonnaise
1 garlic clove, minced
Juice of 1/2 lemon
1 stalk green onion, chopped (optional)
Step-by-Step Directions
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